Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Pastry | not in our table | 0 |
| Water | not in our table | 0 |
| Cocktail | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Pastry:
- 3 1/2 T. sugar
- 2 dl (3/4 cup) flour
- 75 g (2 2/3 ounces, 1/3 cup) margarine
- Cream Puffs:
- 1 1/2 dl (2/3 cup) water
- 3 T. margarine
- 1 1/4 dl (1/2 cup) flour
- 2 eggs
- Filling:
- 2 egg yolks or 1 egg
- 1 1/2 T. sugar
- 1 3/4 T cornstarch
- 2 1/2 dl (1 cup) full fat milk
- 2-3 T rum
- 1 dl (scant 1/2 cup) whipping cream
- 12-14 cocktail cherries
- =
Directions
Combine sugar and flour and cut in the margarine. Form into a ball, wrap in plastic. Chill 1 hour. Preheat the oven to 210 degrees C (425 degrees F).
Cream Puffs:
Bring water and margarine to a boil. Add the flour and stir until the mixture forms a ball. Remove from the heat. Cool slightly, then beat in the eggs, one at a time. The mixture should be thick enough to just keep its shape. Make 12-14 balls with a spoon and place far apart on a greased baking sheet.
Roll out the pastry. Cut out round cookies with a 6-7 cm (2 1/2") cutter. Drape them over the balls and press against the baking sheet. Bake until golden, 25-30 minutes.
Whisk together eggs, sugar, cornstarch, and milk in a saucepan. Heat to boiling, stirring constantly, but do not boil. Stir in rum. Whip the cream and fold into the rum cream.
Puncture the balls. Fill a pastry tube with rum cream and pipe the mixture into the balls. Top each with a cherry.